Five-Vegetable Curry

Five-Vegetable Curry

6 Reviews
From: EatingWell Magazine, March 1998

Eggplant, potatoes, sweet potatoes, tomatoes and green beans flavored with rich Indian spices yields a substantial dish. Make it a meal: Top with plain nonfat yogurt and serve with brown basmati rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 tablespoon grated fresh ginger
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup water
  • 1 1-pound eggplant, unpeeled, cut into 1-inch cubes
  • 12 ounces potatoes, preferably Yukon Gold, peeled and cut into 1-inch cubes (3-4 potatoes)
  • 12 ounces sweet potatoes, peeled and cut into 1-inch cubes (2-3 sweet potatoes)
  • 8 ounces tomatoes, preferably plum tomatoes, seeded and coarsely chopped
  • 4 ounces green beans, cut into 2-inch pieces
  • 1-2 tablespoons chopped blanched almonds, ground to a coarse powder
  • 2 teaspoons garam masala, or curry powder (see Note)


  • Active

  • Ready In

  1. Heat oil in a large high-sided skillet or Dutch oven over medium heat until very hot. Add garlic and ginger and cook until golden, about 1 minute. Add jalapeno, cumin and turmeric and stir to distribute evenly.
  2. Add sugar, salt and water. Increase heat to high and bring to a boil. Add eggplant, potatoes, sweet potatoes and tomatoes. Reduce heat and simmer, covered, stirring occasionally, 15 to 20 minutes. Add green beans and simmer, covered, until the vegetables are tender, 15 to 18 minutes more.
  3. Mash a few of the potatoes and sweet potatoes with the back of a spoon and mix into the sauce. Stir in almonds and garam masala (or curry powder). Remove from the heat. Let stand 10 minutes before serving to allow flavors to develop.
  • Note: Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. Garam masala is available in the spice section of most supermarkets.

Nutrition information

  • Per serving: 231 calories; 5 g fat(0 g sat); 9 g fiber; 43 g carbohydrates; 5 g protein; 44 mcg folate; 0 mg cholesterol; 13 g sugars; 4,466 IU vitamin A; 36 mg vitamin C; 52 mg calcium; 2 mg iron; 638 mg sodium; 1,011 mg potassium
  • Nutrition Bonus: Vitamin A (89% daily value), Vitamin C (60% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 1 fat

Reviews 6

June 25, 2014
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By: EatingWell User
Needs onions This recipe is missing onions to make it much better and more authentic Indian.
February 05, 2011
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By: alexandra.west
yummy & satisfying vegan dinner I made a double recipe for a dinner party. I had one guest who was vegetarian, and one with allergies to dairy, egg, soy and gluten. This recipe worked for eveyone, and was super yummy too! I served with brown rice and Indian Mango Dal, and offered Cucumber Raita and store-bought mango chutney as condiments. Pros: yummy, filling, meat eaters like myself won't feel deprived Cons: all that chopping is pretty labor intensive when doubling or tripling the recipe for a big group
October 15, 2010
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By: EatingWell User
i love this recipe, it sounds so yummy, thanks for sharing^_^
September 28, 2010
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By: EatingWell User
I substituted cauliflower for the eggplant and used madras curry powder instead of the garam marsala. It was very good. Also, I think the cooking time for the vegetables is a bit too long as they were just a little mushier than I like.
November 29, 2009
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By: EatingWell User
Made this as written with garam masala, and it seemed to be missing something. I added less than a cup of leftover coconut milk. That made it very good.
September 27, 2009
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By: EatingWell User
Good with Jasmine Rice and Soy Sauce.
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